Zagat

cauliflower “panna cotta,” sicilian pistachios, tarragon meyer lemon and lobster consommé “en gelee”

“gésiers de canard,” haricot verts, winter chicories, shallots piedmont hazelnuts and black truffle vinaigrette

celery branch, cutting celery and celeriac root puree

hobbs’ bacon, candy cap mushrooms, garnet yam, crosnes, pomegranate seeds, mâche and “pepitas”

“jamón ibérico de bellota,” hen egg, frisée and shaved white truffles

grilled bread purée, savoy cabbage, tokyo turnip and “sauce périgourdine”

“jardinière” of french laundry garden vegetables and “bouillon de truffe noir”

matsutake mushrooms, red radish, bok choy and horseradish vinaigrette

“pruneau d’agen,” port wine, young fennel marcona almonds and “sablé breton”

muscovado crumble, root beer soda, toasted marshmallow and white truffle ice cream

peppermint sponge, whipped manjari anglaise and sour michigan cherry sorbet